Upside-Down Caramel Apple Pie
Why I Love This Recipe
Serve this candied apple pie upside-down to reveal the rich caramel-pecan topping.
Cook's Tips: Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.
Nutrients per serving: Calories 460, Total Fat 19 g, Saturated Fat 7 g,
Cholesterol 15 mg, Carbohydrate 72 g, Protein 3 g, Sodium 220 mg, Fiber 3 g
Ingredients You'll Need
Glaze and Pastry:
1 tablespoon butter or margarine, melted
1/4 cup packed brown sugar
1 tablespoon light corn syrup
1/3 cup pecan halves, coarsely chopped
1 package (15 ounces) refrigerated pie crusts, softened as directed on package
6 large Granny Smith apples (about 6 cups sliced)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon Korintje Cinnamon
1 teaspoon lemon zest
Preheat oven to 425°F.
For glaze, combine brown sugar, butter and corn syrup in Deep Dish Pie Plate; spread evenly over bottom.
Chop pecans using Food Chopper; sprinkle over sugar mixture.
Gently unroll one pie crust; place in pie
plate, pressing into bottom and up sides. Set aside.
For filling, peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half.
In Stainless (4-qt.) Mixing Bowl, combine apples and lemon juice; toss gently to coat.
Add brown sugar, flour, cinnamon and lemon zest; mix gently.
Spoon filling into pie plate.
Unroll remaining crust and place over filling.
Fold edges of top crust under edges of bottom crust; seal and flute edges.
Cut slits in top crust to allow steam to escape.
Gently place Pie Crust Shield or 2- to 3-inch-wide strips of aluminum foil over edge of pie.
Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is deep golden brown.
Remove from oven to Stackable Cooling Rack; let stand 5 minutes.
Loosen edge of pie from pie plate; carefully
invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping from pie plate onto top of pie.
Cool at least 1 hour before serving.